Description & specifications
27 cm sujihiki from Shigehiro Kasahara with core of white#2
Among the perhaps less well-known knife makers in Sakai we find Shigehiro Kasahara, whose knives we fell head over heels for the first time we got one in our hands. These are some absolutely well-made and slightly understated knives, where all the details are right in the cupboard.
The knives are forged by Yoshikazu Ikeda and have a core of shirogami-2 - what we also call white steel. White steel is a so-called carbon steel, so it will rust if you do not take care of the knife correctly. In practice, it applies to wipe your knife immediately after use, and to lubricate the knife blade in oil - e.g. camellia oil as it will also protect against oxidation. The advantage of the white steel, on the other hand, is that it can be ground very finely, and finer than blue steel and stainless alloys.
The knife here is a 270mm sujihiki. It is mainly used as a trenching knife.
| Brand/series | Shigehiro Kasahara |
| Type | Sujihiki |
| Forging and steel | 3 layers - White #2 Carbon Steel and Mild Iron |
| Grinding | 50/50 |
| Handle type | Japanese WA-Shaft Of Magnolia & Blonde Buffalo Horn |
| Stainless steel | No! |
| Hardness | 62-63 |
| Specs (May vary due to handmade) |
Length: 270mm. Height: 36mm. Weight: 161g. Width out of the handle: 3.2mm. |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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